Cool & Refreshing Jeera Chaas Recipe – Cumin Mint Yogurt Drink

Last Updated on 4 months by Neha Deshmukh

Cool & Refreshing Jeera Chaas Recipe – Cumin Mint Yogurt Drink

Hey everyone! If you’re anything like me, you need a cool, refreshing drink to beat the Indian summer heat. And honestly, nothing does the trick quite like a glass of homemade Jeera Chaas. It’s my go-to when I want something light, flavorful, and super easy to make. I first discovered this recipe through my Nani (grandmother), and it’s been a family favorite ever since! Let’s get into it, shall we?

Why You’ll Love This Recipe

This Jeera Chaas isn’t just a drink; it’s a little bit of comfort in a glass. It’s incredibly quick to whip up – seriously, under 10 minutes! – and requires minimal ingredients. Plus, it’s packed with flavor thanks to the roasted cumin and fresh mint. It’s the perfect balance of tangy, spicy, and cooling. You’ll love how revitalizing it is, especially after a spicy meal.

Ingredients

Here’s what you’ll need to make about 2 cups of this goodness:

• 1 cup curd (approximately 240ml)
• 0.5 teaspoon roasted cumin powder (about 2.5g) – plus a little extra for garnish!
• 1 small green chili (adjust to your spice preference)
• A tiny pinch of black salt (kala namak)
• Few coriander leaves (about 10-12 leaves)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Curd/Yogurt: In Indian cuisine, curd (dahi) isn’t just a cooling agent; it’s considered incredibly beneficial for digestion. I prefer using slightly sour curd for Chaas, as it gives it a lovely tang. You can use homemade or store-bought – just make sure it’s plain and unsweetened.
• Cumin Seeds: I always roast my own cumin seeds for the best flavor. It really elevates the Chaas! You can use whole cumin seeds and roast them yourself, or buy pre-roasted cumin powder.
• Chaas Variations: Did you know Chaas recipes vary across India? Some regions add grated ginger for extra zing, while others use a pinch of asafoetida (hing) for digestive benefits. Feel free to experiment!
• Black Salt (Kala Namak): This adds a unique, slightly sulfurous flavor that really complements the other ingredients. Don’t skip it if you can find it!

Step-By-Step Instructions

Alright, let’s make some Chaas! It’s so simple, you’ll be sipping on this in no time.

1. First, dry roast cumin seeds in a pan until aromatic. This usually takes just a minute or two over medium heat. Be careful not to burn them! Once cooled, grind them into a coarse powder using a mortar and pestle or a blender.
2. Now, into your blender goes the curd, a generous handful of mint leaves, some fresh coriander leaves, that little green chili (remember, adjust to your spice level!), the roasted cumin powder (reserving a tiny bit for garnish, of course), and a pinch of black salt.
3. Blend everything together until it’s beautifully smooth. If it’s too thick, add a splash of water – just a tablespoon at a time – until you reach your desired consistency.
4. Pour into glasses, sprinkle with the reserved cumin powder, and garnish with a sprig of fresh coriander.
5. Serve chilled and enjoy!

Expert Tips

Want to make your Jeera Chaas extra amazing? Here are a few of my secrets:

• Consistency is Key: For a perfectly smooth Chaas, blend for a good minute or two.
• Preventing Curdling: If you’re worried about the Chaas curdling, use chilled curd and add the green chili carefully.
• Maximize Flavor: Don’t skimp on the fresh herbs! They really make a difference. Roasting the cumin seeds is also a game-changer.

Variations

This recipe is super adaptable. Here are a few ways to switch things up:

• Vegan Chaas: My friend, who’s vegan, swears by using plant-based yogurt (like almond or soy yogurt) instead of curd. It works beautifully!
• Spice Level Adjustments: If you’re not a fan of spice, simply remove the green chili or use a milder variety. Or, if you like things fiery, add another chili!
• Festival Adaptations: We often make a larger batch of Jeera Chaas during summer festivals like Baisakhi or Holi. It’s the perfect drink to serve alongside festive meals.

Serving Suggestions

Jeera Chaas is fantastic on its own, but it also pairs wonderfully with:

• Spicy Indian meals (it helps cool things down!)
• Biryani or Pulao
• Pakoras or Samosas
• As a refreshing drink on a hot day

Storage Instructions

Jeera Chaas is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. It might separate a little, so just give it a good stir before serving.

FAQs

Got questions? I’ve got answers!

What is the best type of curd to use for Jeera Chaas?

Slightly sour, plain curd works best. You can use homemade or store-bought.

Can I make Jeera Chaas ahead of time?

Yes, but it’s best enjoyed fresh. You can make it a few hours in advance and store it in the fridge.

How can I adjust the consistency of the Chaas?

Add a tablespoon of water at a time until you reach your desired consistency.

What are the health benefits of drinking Jeera Chaas?

Jeera Chaas is great for digestion, cooling the body, and providing probiotics from the curd.

Can I use cumin seeds instead of roasted cumin powder?

Absolutely! Just roast the cumin seeds yourself and grind them before adding them to the blender.